The Migas Recipe is the perfect Tex-Mex breakfast with scrambled eggs, peppers, tomatoes, fried tortilla chips, and more. So easy, filling and delicious.
This beautiful Migas Recipe is full of so much color and flavor. Homemade fried tortilla chips topped with onions, bell peppers, cheese, and more, makes every bite fantastic.
I love making Migas for breakfast, especially when we had a great Taco Tuesday or something Mexican the night before. It’s perfect to take any of the leftovers, toss them together, and create a delicious masterpiece.
My family always gets excited when they see what’s going down in the kitchen too. They love this just as much as I do, this is one of our most requested breakfast and brinner/dinner.
The flavors in this Migas Recipe just work so well together, with every single bite you will get something. That is one thing that this recipe is absolutely not lacking.
Add any of your favorite toppings and you are good to go on a fabulous breakfast that you will most likely want to make over and over again!
Some of our other favorite breakfast recipes we have on our site include: Egg in a Hole, CheesyBreakfast Potatoes, and Breakfast Crunchwrap.
WHY THIS RECIPE WORKS:
- Delicious and comforting Tex-Mex breakfast or brunch dish.
- Ready in about 45 minutes.
- Super customizable, add only the ingredients you like and all your favorites!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Vegetable oil
White corn tortillas
Kosher salt
Red bell pepper
Green bell pepper
Sweet onion
Eggs
Whole milk
Pepper
Diced tomatoes with green chiles
Monterey Jack cheese
Sharp cheddar cheese
Cilantro
Taco toppings
HOW TO MAKE MIGAS, STEP BY STEP:
- Over medium heat in a large skillet add the oil.
- Once the oil is hot, add handfuls of the tortillas and fry them until they’re golden brown and crisp. Drain them on a paper-towel-lined sheet tray, and immediately sprinkle with a little salt. Repeat with the rest of the tortillas.
- Add the red bell pepper, green bell pepper, and onion to the hot skillet over medium-low. Cook everything, stirring occasionally until everything is softened and lightly browned. This typically takes 12-15 minutes.
- In a medium sized mixing bowl, add the eggs, milk, salt, and pepper, and beat well before setting aside.
- Add the diced tomatoes with green chiles to the skillet and mix with the peppers and onions.
- Pour the egg mixture into the skillet and let it cook for one minute. Gently stir until it begins to set up, which typically takes 2-3 minutes.
- Add half of the shredded Monterey Jack cheese, half of the cheddar, and the cilantro, and stir to combine.
- Add the fried tortillas to the mixture, stir to combine well.
- Remove from the heat and sprinkle the remaining cheese on top. Place a lid on top until the cheese is melted.
- Serve immediately with your favorite taco toppings and enjoy.
WHAT ARE MIGAS?
Migas, kind of remind me of breakfast style nachos. With fried tortilla chips, scrambled eggs, and other breakfast ingredients all piled on, it makes the perfect comforting breakfast meal.
Directly translated, the word Migas means crumbs. So, I like to think that they’re throwing a little bit of everything they had leftover together to craft the perfect recipe.
Since it’s so versatile, you can swap ingredients in or out and add or remove anything you need to.
WHAT OTHER TOPPINGS CAN I ADD?
With this Migas Recipe, we keep it simple with sliced jalapenos, diced tomatoes and more cilantro. But you can add whatever toppings you prefer.
More yummy options are salsa, guacamole, sliced onion, queso, sliced avocado, pico de gallo, refried beans, spanish rice, etc.
CAN I USE OTHER CHEESES?
Again, we kept it simple with our cheese choices, but if you’re looking to change it up, here are some other ideas:
- Quesadilla cheese
- Queso fresco
- Mozzarella
- Pepper Jack
- Colby Jack
HOW TO STORE:
Since this recipe uses eggs, cheese, and other dairy, you need to store the leftovers in either an airtight container or on a plate wrapped in saran wrap in the refrigerator where it will keep for up to 3 days.
If desired, you can place leftovers in a freezer safe container where they will keep for up to 3 months.
TIPS AND TRICKS:
- While this is a classic Tex-Mex breakfast, you could also serve it up for lunch or dinner and everybody would enjoy it.
- You can use yellow corn tortillas instead of the flour tortillas if desired.
- Want more heat? Dice a jalapeno and add it with the bell peppers and onions to cook it up and really enhance the flavor.
- You can freeze this dish, see my tips above.
- Feel free to swap out the cheese options, I shared a few suggestions above.
- You can add more toppings if you want, check out my ideas above.
- If you don’t want to fry up tortillas, you can use store-bought tortillas, but make sure they are lightly salted. Crush them up a little bit before adding them to the mixture so they’re easier to eat.
Ready to craft the perfect, color, beautiful, tasty, Tex-Mex breakfast? This Migas Recipe is just what you need- it’s simple and absolutely delish!
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Migas Recipe
Ingredients
For the tortillas:
- ¼ cup vegetable oil
- 6 white corn tortillas cut into bite-sized pieces
- Kosher salt to taste
For assembly:
- 1 small red bell pepper small-diced
- 1 small green bell pepper small-diced
- 1 small sweet onion small diced
- 6 large eggs
- 1 tablespoon whole milk
- ¾ teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10 ounce can diced tomatoes with green chiles drained
- 1 cup shredded Monterey Jack cheese divided
- 1 cup shredded sharp cheddar cheese divided
- ¼ cup fresh chopped cilantro plus more for garnish
- Favorite taco toppings
Instructions
- Over medium heat in a large skillet add the oil.
- Once the oil is hot, add handfuls of the tortillas and fry them until they're golden brown and crisp. Drain them on a paper-towel-lined sheet tray, and immediately sprinkle with a little salt. Repeat with the rest of the tortillas.
- Add the red bell pepper, green bell pepper, and onion to the hot skillet over medium-low. Cook everything, stirring occasionally until everything is softened and lightly browned. This typically takes 12-15 minutes.
- In a medium sized mixing bowl, add the eggs, milk, salt, and pepper, and beat well before setting aside.
- Add the diced tomatoes with green chiles to the skillet and mix with the peppers and onions.
- Pour the egg mixture into the skillet and let it cook for one minute. Gently stir until it begins to set up, which typically takes 2-3 minutes.
- Add half of the shredded Monterey Jack cheese, half of the cheddar, and the cilantro, and stir to combine.
- Add the fried tortillas to the mixture, stir to combine well.
- Remove from the heat and sprinkle the remaining cheese on top. Place a lid on top until the cheese is melted.
- Serve immediately with your favorite taco toppings and enjoy.
Notes
- While this is a classic Tex-Mex breakfast, you could also serve it up for lunch or dinner and everybody would enjoy it.
- You can use yellow corn tortillas instead of the flour tortillas if desired.
- Want more heat? Dice a jalapeno and add it with the bell peppers and onions to cook it up and really enhance the flavor.
- You can freeze this dish, see my tips above.
- Feel free to swap out the cheese options, I shared a few suggestions above.
- You can add more toppings if you want, check out my ideas above.
- If you don’t want to fry up tortillas, you can use store-bought tortillas, but make sure they are lightly salted. Crush them up a little bit before adding them to the mixture so they're easier to eat.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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